Three Herb Chicken & Rice Soup
Just the right balance of herbs, vegetables, rice and tender chicken makes this soup a classic worth craving.
Serves
4
Prep time 5 min.
Cook time 20 min.
Ingredients
1 Tbsp. vegetable oil
3/4 cup diced carrot
1/2 cup thinly sliced celery
1/2 cup diced onion
1/4 cup uncooked long grain white rice
1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
1/2 tsp. chopped fresh sage or 1/4 tsp. dried sage
1/4 tsp. ground black pepper
1 carton (32 oz.) College Inn® Chicken Broth 40% Less Sodium
1 large boneless skinless chicken breast half, cut into bite-size pieces (about 8 oz.)
1/2 cup frozen peas
2 Tbsp. chopped fresh parsley
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Directions
Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium-high heat. Add carrot, celery, onion, rice, thyme, sage and pepper. Cook 3 minutes, stirring frequently, or until vegetables begin to soften.
Add broth; cover and bring to a boil over high heat. Add chicken and reduce heat to low. Cover and simmer 15 minutes or until chicken and rice are done.
Stir in frozen peas and parsley; cook 2 minutes or until heated through.
